Roasted Chickpea Taco Salad
Chickpeas contain a particular combination of phytonutrients - flavonoids such as quercetin, kaempferol, and myricetin, as well as phenolic acids and anthocyanins, which all contribute to the potent healing effect.
Phase: 3 | Serves: 4
Prep time: 35 minutes | Total time: 1 hour
INGREDIENTS
For the Roasted Chickpeas:
2 cups canned chickpeas, rinsed and drained (a 19-ounce can)
4 teaspoons olive oil
2 teaspoons fresh lime juice
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
For the Cilantro Lime Vinaigrette:
2 cups packed fresh cilantro leaves, stems removed
1/2 cup olive oil
1 shallot, chopped
1 large garlic clove
2 tablespoons red wine vinegar
1 tablespoon fresh lime juice
2 teaspoons ground cumin
1 teaspoon sea salt
1/4 teaspoon black pepper
For the Salad:
4 sprouted grain tortillas (If adding an optional grain at dinner)
1 tablespoon olive oil
Sea salt
6 cups chopped romaine lettuce
1 cup chopped red cabbage
1 cup grape tomatoes, cut in half
1 large avocado, diced
3 tablespoons fresh cilantro, chopped
DIRECTIONS
- Preheat the oven to 400℉ degrees. Dry the drained, rinsed chickpeas in a clean dish towel, and remove the skins (just pinch the pointed end of each chickpea, and the skins will pop right off).
- In a large bowl, combine the remaining roasted chickpea ingredients. Add the chickpeas and stir gently to coat. Spread the chickpeas in a single layer on a large baking sheet. Roast for 30 minutes, occasionally stirring, until dry and crispy on the outside. Remove from the oven and set aside.
- While the chickpeas are roasting, make the cilantro lime vinaigrette. In a blender or food processor, combine all of the vinaigrette ingredients. Blend until smooth. Set aside.
- If adding an optional grain to dinner, turn the oven to 375℉ degrees. Brush both sides of the tortillas with the olive oil. Cut the tortillas into 1/4- to 1/2-inch strips. Line a baking sheet with parchment. Place the tortilla strips on the lined baking sheet in an even layer. Bake until golden and crisp, about 10 minutes. Remove from the oven and sprinkle with sea salt to taste. Set aside.
- To assemble the salad, place the lettuce in a large salad bowl or deep platter. Top with the red cabbage, tomatoes, avocado, cilantro, spiced chickpeas, and baked tortilla strips. Drizzle the salad with cilantro lime vinaigrette and serve immediately.
Chickpeas contain a particular combination of phytonutrients - flavonoids such as quercetin, kaempferol, and myricetin, as well as phenolic acids and anthocyanins, which all contribute to the potent healing effect.
Phase: 3 | Serves: 4
Prep time: 35 minutes | Total time: 1 hour
INGREDIENTS
For the Roasted Chickpeas:
2 cups canned chickpeas, rinsed and drained (a 19-ounce can)
4 teaspoons olive oil
2 teaspoons fresh lime juice
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
For the Cilantro Lime Vinaigrette:
2 cups packed fresh cilantro leaves, stems removed
1/2 cup olive oil
1 shallot, chopped
1 large garlic clove
2 tablespoons red wine vinegar
1 tablespoon fresh lime juice
2 teaspoons ground cumin
1 teaspoon sea salt
1/4 teaspoon black pepper
For the Salad:
4 sprouted grain tortillas (If adding an optional grain at dinner)
1 tablespoon olive oil
Sea salt
6 cups chopped romaine lettuce
1 cup chopped red cabbage
1 cup grape tomatoes, cut in half
1 large avocado, diced
3 tablespoons fresh cilantro, chopped
DIRECTIONS
- Preheat the oven to 400℉ degrees. Dry the drained, rinsed chickpeas in a clean dish towel, and remove the skins (just pinch the pointed end of each chickpea, and the skins will pop right off).
- In a large bowl, combine the remaining roasted chickpea ingredients. Add the chickpeas and stir gently to coat. Spread the chickpeas in a single layer on a large baking sheet. Roast for 30 minutes, occasionally stirring, until dry and crispy on the outside. Remove from the oven and set aside.
- While the chickpeas are roasting, make the cilantro lime vinaigrette. In a blender or food processor, combine all of the vinaigrette ingredients. Blend until smooth. Set aside.
- If adding an optional grain to dinner, turn the oven to 375℉ degrees. Brush both sides of the tortillas with the olive oil. Cut the tortillas into 1/4- to 1/2-inch strips. Line a baking sheet with parchment. Place the tortilla strips on the lined baking sheet in an even layer. Bake until golden and crisp, about 10 minutes. Remove from the oven and sprinkle with sea salt to taste. Set aside.
- To assemble the salad, place the lettuce in a large salad bowl or deep platter. Top with the red cabbage, tomatoes, avocado, cilantro, spiced chickpeas, and baked tortilla strips. Drizzle the salad with cilantro lime vinaigrette and serve immediately.
